Line the base and sides of an 8 x 8” baking tin with parchment paper.
Add the chocolate hit, walnuts, cacao powder and salt to your food processor and blend for a minute or so to form a light crumb consistency.
Add the dates and marmalade and blend for another few minutes until the mixture forms a dough.
Use a spatula to evenly spread the brownie mixture into the base of the tin, smooth out the top so that it is nice and compact. Place in the freezer to set for an hour.
Add the coconut milk to a saucepan and gently heat to a simmer.
Chop the chocolate and add it to a heat resistant bowl.
Pour the warmed coconut milk on top of the chocolate and allow it to sit for a minute, then stir well.
Add in the maple syrup, orange extract, vanilla bean paste and salt and mix again until evenly combined.
Pour the chocolate ganache on top of the brownie layer and place back in the freezer to set for 4 hours.
Once set, remove the brownies from the baking dish and cut into serving portions.
These brownies can be stored in the fridge in an airtight container for 3-5 days.
By: Christina Leopold